If you're not a lover of traditional cake, a sponge cake can be a great substitute for your wedding cake. Sponge cake can be made with a variety of flavours such as lemon, chocolate, almond, or vanilla. It can be iced like any other cake, and can be made in layers as opposed to the traditional tube cake. Top the cake with fruit, or use a fruit or custard filling in between layers to give it added flavour and sweetness.
Preheat oven to 185 degrees Celsius. Separate 6 eggs, placing the yolks in a large mixing bowl and the whites in a separate mixing bowl. Beat the egg yolks until they are of a creamy consistency.
Slowly pour in 1 cup of sugar while continuing to mix the egg yolks. Finally, pour in ½ cup of water, 1 tsp of flavoured extract, and the plain flour.
Use a hand mixer to beat the egg whites until they have become foamy and bubbly on top. Add the 1/2 tsp cream of tartar and ¼ tsp salt. Continue to beat the mixture until it forms a stiff, white texture. However, don't beat the egg whites so long that they become dry and hardened. You will know they are done when you pull the mixer out, and the egg whites stand up slightly on their own.
Fold the egg whites mixture into the egg yolk mixture, then pour the batter into two ungreased round 9-inch cake pans. Bake the cakes for about one hour, or until a toothpick inserted in the middle of the cake comes out clean. Flip the pans onto a clean working surface and allow the cakes to cool completely before you begin frosting them.
Add 1 tsp lemon extract and 1 tsp lemon zest for a tangy flavour, and use a custard filling for a sweet and sour cake. Or use ½ tsp almond extract with an amaretto flavoured filling for a nutty and fruity type cake.
Tips and warnings
- Add 1 tsp lemon extract and 1 tsp lemon zest for a tangy flavour, and use a custard filling for a sweet and sour cake. Or use ½ tsp almond extract with an amaretto flavoured filling for a nutty and fruity type cake.
Things you need
- 6 eggs
- 1 cup granulated sugar
- ¼ cup water
- 1 tsp extract
- 1 cup plain flour
- ½ tsp. cream of tartar
- ¼ tsp. salt